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Smoked Spanish Mackeral Fish Spread Recipe

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This recipe for Smoked Spanish Mackeral Fish Spread, by , is from Patricia Caswall Delph Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Captain KD Wood


3 cups Flaked smoked fish(about 12 average filets)
1-8 ounces bars of cream cheese
1 cups of finely chopped celery
1/4 cup finely chopped scallions(or green onions)
1 tsp" ready to use" chopped garlic
1 tsp fresh medium ground black pepper
1 jar dry chives
1/2 onion, minced
lemon juice
garlic powder
hot sauce(Tabasco)
lots of cold beer
hickory chips

Fillet the fish and debone as well as possible leaving the skin on the fillets. Soak the fillets overnight in a brine solution of 1 part beer to two parts water and 1/4 cup salt. Arrange the fillets on the smoker racks and season with salt, pepper and very light dusting of garlic powder. Let the fillets air dry on the smoking racks for 20-30 minutes prior to putting them in to smoke. Using the hickory chips, start the fire in the smoker. The smoker should be kept at a low temperature so that the fish will easily flake with a fork after 2.5-3 hours. A water pan of sufficient liquid for the smoking period should be used consisting of 1/2 water, 1/2 beer and some tarragon.

After removing the fish from the smoker, peel away and discard the skin. By hand, flake the fish into a large mixing bowl checking for any remaining bones (last chance). Any " blood line" areas should also be discarded.

Add the cream cheese, until the proper consistency is attained. The cream cheese should be very, very soft. Mix in the onions, celery and garlic and add the fresh ground pepper to taste.

Use the spread on your favorite cracker as an appetizer or snack. Add tabasco to your taste. It always tasted best when served room temperature or slightly chilled along with ice cold beer.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
24 hrs soaking, then 4 hours




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